Let's
get cooking! Begin by boiling your chicken and pulling it into bite size pieces. You'll want your celery and onion sautéing
in a dab of butter in a different saucepan. Once your chicken is ready, mix it with the cream cheese and season it with lemon
pepper. Add this meat to your sautéing vegetables along with one jar of chopped mushrooms. Just a couple more steps and you're
done. Your family is gonna love you tonight. Place a generous helping of this meat mixture in the middle of a crescent roll
or biscuit and place in a buttered baking dish. Heat your canned soup and milk and pour this white sauce over the rolls. Bake
in a 350-degree oven until the rolls are golden brown.

Sauté
your vegetables in a little butter to the side while browning your hamburger meat. Drain the fat from the meat and add it
along with the vegetables to an electric skillet. Now, I love my electric skillet, but if you don't have one, you can mix
this up and slide it in the oven for the same results. To your meat and vegetables you'll want to stir in your uncooked rice,
Rotel tomatoes, and canned soup. You're almost there. Add two cans of water, Worcestershire sauce, and Tony's Chacheres Original
Seasoning. Just turn your skillet down on low and cook, oh, about thirty to forty-five minutes. When the rice is ready, you've
got Chow Mien--Cajun Style!

Press
a pound of uncooked ground beef into the bottom of a 9x13 casserole dish. Sprinkle with milk, salt and pepper. Add four or
five potatoes, thinly sliced and one chopped onion. Season meat and potatoes to taste with Tony Chacheres. Top with grated
cheddar and a can of cream of mushroom soup. Bake, covered at 350 for about 1 1/2 hours or until potatoes are done. Goodness
gracious! That's good eating.

Brown
your sausage and onions together and drain off the fat. Add your tomatoes, green chiles, corn, garlic powder and chili powder.
Spoon this into a lightly greased baking dish and set aside. Stay with me. Now, stir together your cornmeal, flour, salt,
and sugar. Then, combine your eggs, milk and oil and add to the dry ingredients. You're there--just pour this over the sausage
mixture and bake at 375 for 40 minutes.

Saute
your chopped onions and peppers in a tablespoon of butter or margarine while browning and draining two pounds of hamburger
meat. Combine vegetables and meat in a large pot over medium heat and add all six cans of enchilada sauce. Stir in your seasonings
and simmer while you grate your cheese and prepare a large casserole dish with nonstick cooking spray. Build the enchiladas
by filling flour tortillas with meat and cheese, rolling and placing them side by side in your dish. Top with leftover sauce,
sprinkle with cheese and bake at 350' until the cheese melts and the enchiladas are thoroughly heated.

Okay,
we’ll kick this thing off by putting a big pot on the stove and dumping in two cans cream style corn along with a half
stick of butter, 1 cup of milk, 2 tablespoons each of flour and sugar and a chopped onion. Then we’ll season to taste
with salt and red pepper. Cook and stir over a medium heat.

Once
the mixture is semi-thick and heated through and through, we’ll place half of it in a large baking dish, add a layer
of canned tamales with the juice and finish with the other half of the corn mixture. Slide in a 350 degree oven and cook until
its bubbly. Then, pull it back out, top with your grated cheese and pop it back in until the cheese is lightly toasted.

Take
a 9x13 baking dish and combine 1 jar,(16 oz), Ragu's Classic Alfredo Sauce with one 14.5 ounce can of chicken broth, and one
and one half cups uncooked rice. Chop up a tomato over this and top with six boneless and skinless chicken breasts that you've
seasoned well with salt and pepper, garlic powder and lemon pepper. You're almost done! Cover and bake for 35-40 minutes before
removing and sprinkling with grated Parmesan. Return dish to oven and cook another ten minutes or until the chicken juices
run clear. That's good eating!

We'll
start by cooking one cup of quick cook grits according to the package directions. On another burner, brown and drain a pound
of sausage. Next, stir in two cups sharp cheddar cheese, ¼ cup milk, 2 tablespoons of butter and a teaspoon of Worcestershire
sauce. Now, we'll add one well-beaten egg and one teaspoons of garlic salt. We're almost there. In a greased casserole dish,
layer half of the grits mixture and top with half of the sausage. Repeat the grits and sausage layers, cover it and chill
overnight in the fridge. The next morning all you have to do is bake it at 350 for thirty minutes and sprinkle a cup of sharp
cheddar cheese over the top.

Let's
begin by stirring up one seven ounce package of cornbread mix. Pour the prepared mix into the bottom of a greased casserole
dish and bake it at 350 for ten minutes. While that’s cooking, we’ll take a large bowl and combine one pound of
cooked and drained ground beef with two cups frozen hash browns, one fourteen ounce can of creamed corn and two cups of shredded
Cheddar cheese. We'll pour this mixture over the baked cornbread and finish by preparing a second package of cornbread mix
and layering it across the top. Bake the whole thing uncovered at 350 for 25 minutes and serve!

I've
begun by sautéing our onions and peppers. Now that the veggies are soft and the onions are clear, I’m gonna stir in
a pound of browned and drained ground beef, an eight-ounce package of cream cheese, and a couple tablespoons of milk. Next,
I'll open up a can of Crescent Rolls and separate the rolls into four rectangles. Oh, I’ve also seasoned my beef mixture
with salt and pepper. Now, I’m gonna spoon about a half cup of this meat into the center of each rectangle, pull up
the corners and seal the edges. We’ll brush the tops with butter and dip ‘em in parmesan cheese and crushed croutons
before sitting ‘em on an ungreased cookie sheet and baking ‘em at 350 degrees for about 20-25—or until they’re
golden brown. You’re gonna love these things. Now, right before you serve this dish, dilute a can of cream of chicken
soup with a little milk, heat it and pour it across the tops of your rolls. Like all my recipes, this one’s quick and
easy.

I’ve
sautéed our onions, celery, and bell pepper in a couple tablespoons of butter. Now, that they’re ready we’re gonna
make an easy roux by adding a couple tablespoons of Bisquick biscuit mix to our veggies and butter and blending it well. Meanwhile,
in our crockpot I’m combining one and ½ cups of water with one six ounce can tomato paste. We’ll stir our roux
fixings in with this red sauce and season it with a bay leaf, a little sugar and some salt and pepper. Then we’ll put
it on low and let it cook on low for most of the day, about seven or eight hours. About an hour before we serve it we’ll
turn it up on high and add a couple pounds of shrimp. It’s that’s easy…When you’re ready to eat, remove
the bay leaf and serve it over hot fluffy rice.

We'll
begin by browning a pound and a half of hamburger meat and draining it. Then we'll add 1 cup medium salsa, a cup of uncooked
rice, 2 cups water and a 10 ounce bag of frozen veggies to that beef. Then we’ll season it with a fourth teaspoon of
garlic powder and salt and pepper it to taste.

Cover
the whole thing and simmer over low heat for 30 minutes. Tada! Top with cheese and let it stand until the cheese melts.

Mix
all your ingredients together except for the cheddar cheese and Doritos. Put Doritos in a greased 9 x 13 baking dish and top
with the chicken mixture. You're almost done! Sprinkle cheddar cheese on top and bake at 350 for 25-30 minutes.

Saute'
your chopped onions, celery and green bell pepper in a dab of butter. Cut in a pound of Velveeta cheese, a can of mushroom
soup and 1 can Rotel tomatoes. Add one pound of peeled and drained crawfish tails and season well with salt and pepper, a
dash of Panola Hot Sauce, and a shake of a good spicy season-all Last step: cook and drain a pound of plain macaroni. Combine
with cheese mixture in a large greased casserole dish and bake at 350' for 35 to 40 minutes.

Brown
a pound of beef together with a chopped onion and drain. Mix in 1 can cream of mushroom soup and stir in four or five small
potatoes, thinly sliced. Season well with salt and pepper and one tablespoon Worcestershire sauce. (Of course, I always add
a dash of Panola Hot Sauce and a shake of Slap 'Ya Mama Cajun seasoning with that. If you can get your hands on these seasonings,
try 'em on your family.) Bake your casserole in a covered 2-quart dish, for 45 minutes to an hour or until potatoes are fork
tender.

Saute' onions, bell pepper and celery in bacon fat until soft. Add tomatoes and one cup of water
to ham hock. Season with bay leaf, salt and pepper. Cook slowly for 1 hour. Add raw rice and shrimp. Cook very slowly until
rice is done and water is absorbed. Add more water if necessary.

Brown
flour in hot oil until very brown, add chopped vegetables, tomatoes and tomato paste. Salt and pepper to taste. Cook in heavy
pot for forty-five minutes. Add chicken and mushrooms and cook for another half-hour. Mix with boiled and drained spaghetti.
Grate American cheese over the top and serve warm.